Heat a large, dry pan (nonstick, if you have one) on medium-high until hot. Add the kale and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

3
Cook the mushrooms:

In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the ginger and sesame oil; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

4
Add the kale & noodles:

To the pan of mushrooms, add the noodles (carefully separating with your hands before adding), cooked kale, ponzu sauce, remaining vinegar and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined. Remove from heat and divide between 4 dishes; set aside in a warm place. Rinse and dry the pan.

5
Cook & glaze the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables and noodles, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 4 minutes on the first side, or until lightly browned. Flip the fillets and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2 to 4 minutes, or until the liquid has reduced in volume by about half and the fillets are cooked to your desired degree of doneness.

6
Serve your dish:

Top the dishes of cooked vegetables and noodles with the glazed salmon fillets. Garnish with the sesame seeds. Enjoy!

Tips from Home Chefs

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Heat a large, dry pan (nonstick, if you have one) on medium-high until hot. Add the kale and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

3
Cook the mushrooms:

In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the ginger and sesame oil; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

4
Add the kale & noodles:

To the pan of mushrooms, add the noodles (carefully separating with your hands before adding), cooked kale, ponzu sauce, remaining vinegar and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined. Remove from heat and divide between 4 dishes; set aside in a warm place. Rinse and dry the pan.

5
Cook & glaze the salmon:

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables and noodles, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 4 minutes on the first side, or until lightly browned. Flip the fillets and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2 to 4 minutes, or until the liquid has reduced in volume by about half and the fillets are cooked to your desired degree of doneness.

6
Serve your dish:

Top the dishes of cooked vegetables and noodles with the glazed salmon fillets. Garnish with the sesame seeds. Enjoy!

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